Spaghetti with Garlic, Oil and Lemon-Parmesan Breadcrumbs

配料

¼ cup finely chopped fresh flat-leaf parsley

1 teaspoon grated lemon zest, plus 2 tablespoons juice

1 ounce Parmesan cheese, finely grated (½ cup), plus more to serve

4 tablespoons extra-virgin olive oil, divided, plus more to serve

6 medium garlic cloves, minced

¾ cup panko breadcrumbs

1 pound spaghetti

Kosher salt and ground black pepper

¼ teaspoon red pepper flakes

步骤

In a medium bowl, toss together the parsley, lemon zest and cheese. Set aside. In a large pot, combine 1 tablespoon oil and half of the garlic; cook over medium-high, stirring, until lightly browned, about 1 minute. Add the panko and cook, stirring often, until golden brown, about 2 minutes. Add the panko to the parsley mixture and toss to combine; set aside.

Rinse the pot, fill with 2 quarts water and bring to a boil. Add the spaghetti and 2 teaspoons salt, then cook, stirring occasionally, until just shy of al dente. Reserve 2 cups of the cooking water, then drain; set aside.

To the pot, add the remaining 3 tablespoons oil, the remaining garlic and the pepper flakes. Cook over medium, stirring occasionally, until the garlic begins to brown, 30 to 60 seconds. Add the lemon juice and 1½ cups of the reserved pasta water and bring to a simmer over medium-high. Add the pasta and cook, tossing with tongs, until al dente and lightly sauced, adding more cooking water 1 tablespoon at a time as needed if the mixture looks dry. Taste and season with salt and black pepper. Serve drizzled with additional oil and sprinkled with the breadcrumbs and additional cheese.

备注

Spaghetti aglio e olio—or spaghetti with garlic and oil—is a classic Italian dish and one of the quickest, tastiest dinners you can make with a handful of staple ingredients. We top ours with garlicky toasted bread-crumbs mixed with fresh parsley, lemon zest and Parmesan. The crumbs bring a crispness that contrasts the al dente pasta as well as adds another layer of flavor. Be sure to use light, airy panko breadcrumbs, not fine dry breadcrumbs, which won’t add texture.